Egypt has one of the longest histories of any country, tracing its heritage along the Nile Delta back to the 6th–4th millennia BC. It is considered a cradle of civilisation.
Egyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt’s rich Nile Valley and Delta.
Egypt. Kunafa with nuts
The country is known for its desserts since ancient times. The version of kunafa that we offer here reflects that tradition. Made with thin strings of dough soaked in lemon syrup.
Time 1 hour
Serves 4
Ingredients •
- 625 gr kunafa (or filo pastry cut into very thin strips)
- 30 g of (each Ingredient): walnuts, almonds, pine nuts, hazelnuts, sugar
- 1 stick of butter
- 1 tsp cinnamon
- raisins to taste
- 1 glass of sugar
- 1 glass of water
- lemon juice and zest to taste
Preparation
Chop the walnuts and hazelnuts not too finely and mix them with a little sugar and cinnamon. Put some kunafa, or filo pastry, in a pan covered with parchment paper. Add some of the filling in the centre of the kunafa and continue with the pine nuts and raisins, compacting the mixture well. Melt the butter in a saucepan and sprinkle it liberally on the kunafa. Bake at 190° for about half an hour until golden brown. Meanwhile, prepare the syrup in a saucepan by heating the sugar with water, lemon juice and zest, bringing to the boil. To complete the dessert, pour the syrup over the hot cake after letting it cool. (Photo: CC BY 4.0/Kateoong)
Dukkah, an Egyptian mixture of nuts, seeds and spices
The second dish is a recipe for dukkah, a famous Egyptian mixture of nuts, seeds and spices, to be enjoyed as a condiment for meat or fish dishes or just as a snack.
Time: 10 minutes
Serves: 6
Ingredients:
•75 g hazelnuts,
- 3 tablespoons almonds,
- 4 tablespoons white sesame seeds,
- 3 tablespoons shelled pistachios,
- 1 tablespoon fennel seeds,
- 1 teaspoon ground cumin,
- 1 teaspoon ground coriander,
- ½ teaspoon pepper, salt to taste.
Preparation:
Place the hazelnuts and almonds in a pan. Toast them over medium-high heat, and stir until the nuts acquire a little colour. Place the sesame seeds in the same pan and return to heat. Toast over medium heat, stirring regularly, until the sesame seeds are golden brown. Add the toasted walnuts and sesame seeds to the bowl of a small blender fitted with a blade. Add the pistachios, fennel seeds, spices and a pinch of salt. Blend for a few seconds until the mixture is rather fine. Place the dukkah in a bowl with a drizzle of extra virgin olive oil. Excellent as a dressing for salads, soups, chicken, meat or vegetables.
